Winery ReservadoSpritzer Moscato
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Spritzer Moscato from the Winery Reservado
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Spritzer Moscato of Winery Reservado in the region of Central Valley is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Spritzer Moscato
Pairings that work perfectly with Spritzer Moscato
Original food and wine pairings with Spritzer Moscato
The Spritzer Moscato of Winery Reservado matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with chicken, fried onions or raoul's bouillabaisse.
Details and technical informations about Winery Reservado's Spritzer Moscato.
Discover the grape variety: Moscato
Last vintages of this wine
The best vintages of Spritzer Moscato from Winery Reservado are 0
Informations about the Winery Reservado
The Winery Reservado is one of of the world's greatest estates. It offers 87 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
